Category Archives: Recipes

Pineapple Cheese Dip/Ball Recipe

Pineapple Cheese Dip

 This recipe is perfect for parties and for Holiday gatherings!  Hope you enjoy as much as we did!!!

Print Recipe
Pineapple Cheese Dip/Ball
Great as an appetizer! We had it with crackers at the party and I ate some of the leftovers on a bagel. They can also be made ahead and frozen.
Course Appetizer, snacks
Prep Time 10 minutes
Cook Time 0 minutes
Servings
Ingredients
Course Appetizer, snacks
Prep Time 10 minutes
Cook Time 0 minutes
Servings
Ingredients
Instructions
  1. Put 3/4 cups of pecans and all other ingredients together, mixing well.
  2. We had ours as is but you can also make them into balls if you like. For Pineapple Cheese Balls, continue on! Form into 1 or two balls.
  3. Roll in remaining pecans, pressing them into the ball(s).
  4. Chill and serve with crackers.
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Originally posted 2013-11-12 00:12:59.

Quinoa Squash Soup: Hearty, Healthy and Yummy!

Check out this Quinoa Squash Soup!  Healthy, hearty and delicious!  It will definitely become one of your new go-to favorites!Quinoa Squash Soup: This hearty soup will warm you up and knock you out! All without unhealthy junk!

We all know authors can write, otherwise they wouldn’t be authors, right?  (See what I did there, haha)  Since we already have that bit of information, I like seeing what authors can cook!  Patricia Fry, author of the Klepto Cat Mysteries has brought us a fantabulous Quinoa Squash Soup recipe, which seems perfect since here in Arkansas and Oklahoma, Spring seems to be a little confused.

Quinoa Squash Soup

Patricia Fry just released two more books in her Klepto Cat Mystery series and we’ll share a little more about that below the recipe!  While I haven’t read them yet (my reading has been seriously neglected for a while), the books sound wonderful!  I was initially not interested as I’m not a cat person and I honestly thought they were cat detectives.  After reading a little more about them, I’m pleased to realize I was wrong and will probably be picking up a book or two to read soon!

In the meantime, I’ll be trying out this wonderful recipe that is absolutely perfect comfort food for curling up with a good mystery novel!  Soup first, then off to my kindle to unravel the Klepto Cat Mysteries!

Quinoa Squash Soup

  • 1 cup cooked quinoa
  • 1 can crushed tomatoes
  • 1 cup water
  • 1 cup or more of fresh spinach
  • 1 cup or so of sliced yellow squash
  • 1 cup or so of coarsely shredded cabbage
  • cubed cooked chicken (optional)
  • Salt and pepper to taste

Directions:

  1. Cook the quinoa according to package directions. Set aside. (Or you can add the uncooked quinoa to the soup and simmer a little longer.)
  2. Combine crushed tomatoes, water and vegetables and simmer until the veggies are done to your pleasure.
  3. Add the cooked quinoa and chicken (optional), salt and pepper.

Enjoy and be healthy,

                       Patricia Fry

The Klepto Cat Mystery series continues to grow. Book 27, Secrets, Trickery, and Meows, debuted in February and left readers hanging from a cliff. The ImPAWssible Mission(published March 19) provides the startling conclusion to the current mystery.

In Secrets, Trickery, and Meows, Rags discovers clues to a long-forgotten 70-year-old crime. The Ivey family is still in Colorado when strange threats appear out of nowhere. The family is baffled by the appearance of exquisite vintage jewelry and they become tangled in a web of mystery and suspense. But there are more questions than answers as the case and the clues and the danger seem to follow the Iveys back to California.

In The ImPAWssible Mission, the focus is still on the jewelry from the 70-year-old robbery. Who took it, who has it, who does it belong to? Follow Rags and his humans as they uncover long-held secrets in some of the most unexpected places and meet the people who harbor them. As the mystery unfolds, Rags continues to lead the charge to some startling discoveries and toward a most shocking conclusion.

Other Author Recipes:

Rice Pudding from Author Vickie Hall

Chocolate Torte from Author Julie Coulter Bellon

 Biscoff Nutella Cheesecake by Author Jennings Wright

Maryland Party Cheesecake from Author Helen Smith

Raspberry Almond Delight from Author Charlotte Young

Coriander Carrots: Sweet, Healthy & Delicious!

Carrots were not always my friend, as a child I was convinced they were evil. Haha.  It is so great that nowadays kids aren’t as intimidated by healthier foods!  These Coriander Carrots are everything a carrot should be: healthy, sweet, and delicious!  While they’ll go with any or even no diet, I love that they are paleo friendly.  They bring a sweet flavor without anything that could be considered unhealthy !  IMO that is a perfect combination!

Sweet & Healthy Coriander Carrots

I’ve doubled the recipe, as my tendency is to want to have them to snack on the next day.  They only increase in their yumminess overnight!  Of course, I always wish I’d doubled my double. haha.  Can you tell I’m crazy about Coriander Carrots?  Of course, I’m also crazy about any recipe that is super easy and not too in depth!

Coriander Carrots

Ingredients:

  • 2 tsp crushed coriander seeds *see note below*
  • 2 lbs baby carrots, sliced into 4 strips or chopped
  • ½ cup water
  • 4 tbsp bacon grease (or butter)

Directions:

  1. Heat large skillet over medium high heat.
  2. Add coriander and cook 30 seconds or until toasted.
  3. Add carrots, water and grease (or butter).
  4. Coriander CarrotsCover pan and cook covered, untouched, for 10 minutes.
  5. Remove lid and cook an additional 3 minutes (or until liquid is gone), stirring when necessary.

 

While these go great with almost any meal, I love pairing them with my Herb Roasted Chicken or this amazing Spiced Tenderloin.

Please come back and let me know what you paired them with or any changes that worked for you!

***Note, I’ve found that the easiest way to grind the coriander seeds is to utilize an old pepper corn grinder.  Bonus: the container won’t waste away in a  landfill!  (Shout out to the amazing marketing people of the 90’s: Reduce, Reuse, Recycle!)

Dragon Noodles Recipe

Dragon Noodles RecipeSo let me start by saying that this is HOT!!!  So hot that Monkey was the only one in the house that could eat it…  Chief threw in the towel after a bite, I made it quite regretfully through my serving.  The heat was a little much.  The flavor was amazing.  Next time, I’ll be making the dish without the heat!  😀

If you’d like to make it without the sriracha, I think it would still be great.  Let me know if you try!  I’d love to hear your modifications!  Also, I have to give credit to the awesome Mrs. Cheryl, as she sent this recipe along with most of the ingredients to make it in my July Foodie Penpal Box!  It’s a free penpal program, you can follow the link and read more about it.  They have it for countries outside of the US so be sure and check it out no matter where you are from!  It’s super fun!  😀

Ingredients:

  • 12 oz pkg lo mein noodles
  • 6 tbsp butter
  • 3/4 tsp crushed red pepper
  • 3 large eggs
  • 3 tbsp brown sugar
  • 3 tbsp soy sauce
  • 1 tsp Sriracha*
  • Handful of Cilantro
  • Sliced Green Onion

1.  Cook noodles according to package directions.

2.  While noodles are cooking, prepare sauce.  In small bowl, stir together brown sugar, soy sauce, and sriracha.

3.  In large skillet melt butter, over medium-low heat.  Add red pepper to butter as it melts.  Whisk an egg in a bowl and then add to the melted butter.  Stir gently and cook through.  Once the egg is done cooking, turn off heat.

4.  When noodles are tender, drain and add them to the skillet with the cooked egg.  Also add the prepared sauce.  Turn the heat on low to evaporate excess moisture, and stir until everything is coated well with the sauce.  Sprinkle the sliced green onion and cilantro leaves (whole) on top and serve.

*I’m putting the recipe as I made it, if you like hot then go for it!  If not, I highly suggest you tone the Sriracha down.

Originally posted 2013-09-08 00:01:52.

DIY Rainbow Treats

Not only are rainbows beautiful, they were sent as a promise from God.  These quick and simple little treats are perfect for Easter, March, or even Rainbow themed parties!

DIY Rainbow Treats: Quick & Simple

I do set my bow in the cloud, and it shall be for a token of a covenant between me and the earth. Genesis 9:13

On a recent trip to Sam’s Club, a demonstrator was making these adorable treats and they were so perfect, they had to be shared!  The entire month of March we see rainbows with a pot of gold at the end.  During Springtime, they are prevalent throughout Easter and frequently seen across the clouds in the sky.

Continue reading DIY Rainbow Treats

Lemon Chicken & Potatoes

 Herbed Lemon Chicken & Potatoes

Ingredients

2 lbs chicken

2 med potatoes, cut into chunks

1 lemon, sliced

1 cup water

1 tbsp vegetable oil

Garlic Herb Mix:

1 tbsp onion powder

1 tbsp garlic powder

1 tsp basil

 

Preheat oven to  375.

Combine herb mixture in small bowl, set aside.

**I didn’t do this, but having cooked the recipe I will do it next time.  Put a slight sear on the chicken before baking, it would greatly help with the visual appeal.  Just sear it on either side long enough to put a little color on!  😀  The recipe still tastes great without the sear, just a thought.  😀

Herbed Lemon Chicken and Potatoes Recipe

Place potatoes in bottom of baking dish, put sliced lemon on top.  Next mix water in with the herbs.  Pour into pan.  Make sure there is enough water to cover the bottom of pan.

Place chicken on top of potatoes/lemon.

Herbed Lemon Chicken and Potatoes

Cover with tin foil.

Bake for 50 minutes.

Enjoy!

Do you have a favorite healthy chicken recipe???  I’m on a health kick and would LOVE to hear some suggestions!  Mine are usually typical Southern food.  LOL

Originally posted 2013-08-16 12:09:20.

Coconut Lime Chicken Soup Recipe

CocoLimeCK

 

My Foodie Penpal outdid herself this month!  She sent me this recipe and almost everything to make it…  I’m not going to lie, normally this isn’t something I would make.   I’m not a coconut fan, I’d never had coconut milk, and honestly I would be intimidated by the name.  Sounds like something way too fancy for me to make!  However, since I had everything and HATE figuring out what to do for dinner, I went for it.  I am SO glad I did!!!

If you haven’t tried coconut milk, it’s really good!  Even though I don’t really like coconut…  Cheryl has officially made me believe that if I get stuck on an island I could indeed deal with the coconut milk!  Yay, I won’t starve!  (I’m not a big seafood fan, LOL)  Now I just have to figure out how to open them and remember!  LOL.

Cheryl pointed out that this recipe is very versatile, so feel free to modify it!  Also, I loved it so much that I ended up eating some of the leftovers for breakfast the next day.  I tried it cold—> still AMAZING!!!  So this soup really can be served hot OR cold!

Anyway, the recipe is courtesy of Miss Cheryl from Florida and her awesome July Foodie Penpal Box 2013.  A HUGE thank you, Mrs. Cheryl, because the soup is amazing and one of my new favorites!!!

Ingredients:

1/2 pkg dried flat rice noodles

3 1/2 cups GF chicken broth

1 1/2″ piece of ginger, sliced

1 (13oz) can coconut milk (full fat is better, but can use light)

2 chicken breasts, thinly sliced

6 Tbsp lime juice

3 Tbsp fish sauce

2 tsp brown sugar

1/2-1 jalapeno, thinly sliced OR 5-10 jarred jalapenos chopped

1/2 cup fresh cilantro leaves, coarsely chopped

Directions:

Break noodles into thirds (a little bigger than bite size), then prepare

noodles according to package. Drain and set aside.

In a large pot, bring broth and ginger to a boil. Cover, reduce heat and

simmer for 10 minutes then add coconut milk and chicken.

Once chicken is completely cooked (about 5 minutes), add the remaining

ingredients and simmer another 10 mintues. Season to taste with salt if

necessary.

Add noodles just before serving.

Originally posted 2013-07-27 08:00:01.

Peach Mango Sorbet Recipe

Peach Sorbet Recipe

We spend a lot of time in a small coastal town called Beaufort, in eastern North Carolina, which is where the inspiration for IXEOS came from. In the summer, virtually everything we eat comes from the seafood market or farmers’ stands. One of our favorite things is fresh peach mango sorbet. Here’s the recipe:

PEACH MANGO SORBET

Approximately 5-6 fresh, ripe peaches, peeled and chopped

1 small ripe mango (regular or champagne), peeled and chopped

juice of 1 lime

½-1 cup simple syrup (recipe below)

3 tbsp vodka

ginger ale

Puree the peaches and mango with the lime juice and ½ cup of simple syrup.

Add the vodka (you won’t taste it, but it will keep ice crystals from forming in the sorbet). Taste and adjust sweetness with more simple syrup (will vary depending on sweetness of the peaches). Add ginger ale to make 5 cups.

Cover and chill at least 1 hour.

Process in an ice cream machine according to manufacturer’s directions.

SIMPLE SYRUP

Mix even quantities of water and sugar in a small saucepan (ie. 1 cup of each).  Bring to a boil and stir until all the sugar crystals are gone. Let cool before using in sorbet.

Keep leftover syrup in the fridge for up to 2 week.

NOTE:

You can use this basic recipe to make all kinds of fruit sorbets. Most ice cream makers take about 5 cups. When I make grapefruit sorbet, I juice about 4 cups of fresh juice, and add 1 cup of syrup (again, depends on the flavor of the grapefruit).

Fresh strawberry or strawberry mango sorbet is also delicious! The mango in these recipes enhances the other fruit without being a noticeable ingredient – I don’t even like mango on its own, but in sorbet it is excellent!

iXEOS R copy

Tour Schedule

ixeos rebIxeos Rebellion

With rebel leader Darian free at last, the humans and outsiders on Ixeos must find a way to join forces and defeat the Firsts. The problem? All slaves are tracked with GPS, the Firsts are the only ones with power, and roving gangs hate the rebels just as much as they hate the aliens. As Darian and the outsiders from Earth travel the globe through the mysterious tunnels in Paris, they learn that the Firsts are preparing to launch another wave of biological warfare. With a transporter that will allow the aliens to target any city, anywhere on the planet, the rebels know they must stop them at all costs.

As things get more dangerous on Ixeos, the outsiders find that they’re pushed to their limit. Will they fight for freedom, no matter the price?

 

Ixeos

The McClellands are enjoying a lazy summer vacation at the beach when they are lured from our world into Ixeos, an alternate Earth. Finding themselves lost in a maze of tunnels under Paris and surrounded by strangers, they discover that they have been brought to Ixeos for one purpose: to take the planet back from humanoid aliens who have claimed it. With the aid of the tunnels and a mysterious man named Landon, the teens travel the world seeking the key that will allow them to free Darian, the long-imprisoned rebel leader. But the aliens aren’t the only problem on Ixeos — the McClellands have to deal with brutal gangs, desperate junkies, and a world without power, where all the technology is owned by the aliens, and where most of the population has been killed or enslaved. The worst part? There’s no way home.

 

 

Author Jennings Wright

Born and raised in Florida, Jennings spent her early years reading anything she could get her hands on, when she wasn’t spending time in and on the water. She won a prize in the 6th grade for her science fiction stories.

Jennings attended the University of Tampa, graduating with a B.A. in Political Science, and almost enough credits for B.A.s in both English and History. She attended graduate school at the University of West Florida, studying Psychology. She spent time over the years doing various kinds of business writing, editing, and teaching writing, but mostly having and raising her family, homeschooling her children, owning and running a business with her husband, and starting a non-profit.

Thanks to a crazy idea called NaNoWriMo Jennings got back into creative writing in 2011 and hasn’t stopped since. She currently lives in North Carolina with her husband, also a business owner and writer, and two children, and travels extensively with her family, and her non-profit in Uganda.

Originally posted 2013-07-21 08:24:35.

Tina’s Baked Spegetti

 Ingrediants

  • ½ lb ground beef or turkey
  • 1 package spaghetti
  • ¼ of a smoked sausage, cut into small pieces
  • 1 bell pepper, chopped
  • 3 stalks celery, chopped
  • 1 small onion, chopped
  • Garlic powder
  • Italian seasoning
  • Seasoned Salt
  • 3 small cans tomato sauce
  • 1 c shredded cheese.

Directions

  1. Cook spaghetti and set aside.
  2. Brown ground beef and smoked sausage with onion, bell pepper and celery.  Drain.
  3. Mix tomato sauce with meat in pan.  Add seasonings to taste.  Simmer.
  4. Mix spaghetti and sauce, place in casserole dish.
  5. Top with shredded cheese and pepperoni.
  6. Bake at 425 for 30 minutes, or until cheese is melted.

Originally posted 2013-07-20 08:00:56.

Dog Treats Recipe: Carrot and Cinnamon Cookies

9780778800569

MAKES ABOUT 1 LB (500 G) OF COOKIES

• Preheat oven to 350°F (180°C)

• Nonstick baking sheets

• Food processor

• Rolling pin

• Pizza cutter

4 cups whole wheat flour 1 L

1⁄2 cup cornmeal 125 mL

1 tsp ground cinnamon 5 mL

1 cup chopped carrot 250 mL

1⁄2 cup water 125 mL

2 tbsp canola oil 25 mL

2 tbsp liquid honey 25 mL

1 large egg 1

1 tsp vanilla 5 mL

 

1.  In a large bowl, combine flour, cornmeal and cinnamon. In a food processor, combine carrot, water, oil, honey,

egg and vanilla. Puree until smooth. Pour over dry ingredients and stir until well incorporated.

2.  In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Using a rolling

pin, roll out dough to about 1⁄8-inch (3 mm) thickness.  With a fork, poke holes all over the surface of the dough. Using a pizza cutter or a sharp knife, cut dough into bitesize rectangles or squares.

3.  Place about 1⁄2 inch (1 cm) apart on baking sheets.

4.  Bake in preheated oven, in batches if necessary, for 20 minutes or until firm. Place pans on racks and let cool

completely. Reduce oven temperature to 300°F (150°C). Bake for 30 minutes longer or until hard. Transfer

cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.

 

Excerpted from Better Food for Dogs by David Bastin, Jennifer Ashton and Dr. Grant Nixon, D.V.M. © 2002 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.

Originally posted 2013-07-19 08:01:00.